Slow Cooker Tuscan Beef & White Bean Ragu
Rate this RecipeIngredients
- 1.2 kg beef chuck steak cut into large chunks
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 tablespoon plain flour
- 1 brown onion large, finely chopped
- 3 celery sticks finely chopped
- 3 cloves garlic finely chopped
- 1 carrot large, finely chopped
- 1 zucchini finely chopped
- 800 g canned cherry tomatoes
- 2 tablespoons tomato paste
- 1/2 cup sun-dried tomatoes
- 1 cup red wine
- 1 cup beef stock
- 800 g canned cannellini beans drained & rinsed
- 2 cups kale or silverbeet/spinach
- 1 cup parsley leaves
Instructions
- In a large bowl, add the beef, salt, pepper and flour. Stir together then transfer to the slow cooker.1.2 kg beef chuck steak, 1 teaspoon sea salt, 1 teaspoon cracked black pepper, 1 tablespoon plain flour
- Add the onion, celery, garlic, carrot, zucchini, cherry tomatoes, tomato paste, sun-dried tomatoes, red wine and beef stock to the slow cooker. Stir until all the ingredients are well combined.1 brown onion, 3 celery sticks, 3 cloves garlic, 1 carrot, 1 zucchini, 800 g canned cherry tomatoes, 2 tablespoons tomato paste, 1/2 cup sun-dried tomatoes, 1 cup red wine, 1 cup beef stock
- Cover with the lid and cook on high for 8 hours.
- One hour before the cooking time is up, add the cannellini beans and kale to the slow cooker. Cover again and cook for the remaining 1 hour.800 g canned cannellini beans, 2 cups kale
- Once the cooking time is up, season really well with sea salt and cracked black pepper. Top with parsley and serve.1 teaspoon sea salt, 1 teaspoon cracked black pepper, 1 cup parsley leaves
Notes
You can serve the ragu on mashed potato, pasta or rice.
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